This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5: Chicken Meat, Chinese Cabbage, MAGGI® Chicken Stock Cube, Water
Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.
Step2 of 5: Shrimp Meat, Carrot, Water Chestnut, Black fungus, MAGGI® Oyster Sauce, MAGGI® CukupRasa™, Sesame Oil, White pepper, Cornstarch
In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.
Step3 of 5: Round-Shaped Sui Kow Wrapper
Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.
Step4 of 5
In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.
Step5 of 5: Spring Onion, White pepper
Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.